White Gazpacho and Lobster Brochette

Total Time:
1 hr 26 min
20 min
1 hr
6 min

8 servings

  • Gazpacho:
  • 1 1/2 cups sliced almonds
  • 1 3/4 cups water
  • 1 1/2 cups bread crumbs (white bread)
  • 3 ounces verjus (white)
  • 3/4 cup white seedless grapes
  • 2 1/2 ounces cucumber juice
  • 1 teaspoon sherry vinegar
  • Dash almond extract
  • 2 tablespoons extra-virgin olive oil
  • Garnish:
  • 4 (1 1/2 pound) lobsters
  • 1 teaspoon olive oil
  • 1/2 teaspoon grated lemon zest
  • Dash cayenne pepper
  • Salt and freshly ground black pepper to taste
  • 3 tablespoons chopped chives
  • 8 (5-inch) skewers (if using bamboo skewers, soak in water for 15 to 30 minutes)
  • For the gazpacho: Grind the almonds in blender or food processor using a portion of the pre-measured water to help puree the almonds. You will need to repeat this several times until the mixture is milky in appearance, pureeing for approximately 3 minutes.

  • Combine the remaining ingredients with the pureed almonds. Process this in a blender or food processor in batches until smooth. Strain thoroughly and chill for at least 1 hour.

  • For the lobster: Blanch the lobsters in a pot of boiling water for 2 to 3 minutes. Remove the lobsters from water and let cool. Preheat a grill pan on medium heat for 10 minutes. Remove the tails from the lobsters and crack the shells to remove the meat. Cut the tail meat into 1/2-inch pieces and put 3 pieces each onto 8 (5-inch) skewers. Coat the lobster with olive oil and season with lemon zest, cayenne, salt, and pepper. Grill the skewers for 2 to 3 minutes until the lobster is firm. Place the skewers in small glasses and pour the soup over the lobster. Sprinkle with chopped chives and serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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